Kidney Soup

• 1 ox kidney
• Seasoned flour
• 1 oz dripping
• 2

Remove fat from the kidney and cut the meat into slices. Roll them in the seasoned flour and fry them deep brown in the dripping. Slice the onions and carrots and put into six pints of boiling water. Simmer for three hours, skimming off the fat from time to time. Season to taste with beef extract, salt and pepper, and serve very hot.